Category Archives: Oregon Culinary Institute

On a Chessboard, What Role Does a Successful Food Org Play?

Cooking involves strategy.  Successful professional cooking is absolutely strategic. Restaurant food profit margins are thin.  Perhaps only the grocery business, which depends on large sales volume, operates more leanly. As a student of the Oregon Culinary Institute Baking & Pastry Management program, … Continue reading

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Out of the Fire and Into the (Service) Frying Pan

It’s never over.  There are only new beginnings. Mon-Fri for four weeks. There’s a light year of difference between restaurant service lecture and restaurant service.  Out of the fire and into the frying pan.  Literally.  So goes the second term of baking … Continue reading

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In Wine, I Now Know How Atlas Felt

The challenge of doing the fine work of dissecting the aromas and flavors of wine is also the joy. As a non-novice wine drinker, previous attempts to describe the tasting experience were limited to whether my eyes closed and rolled … Continue reading

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Having One Foot Planted Firmly on the Slippery Slope

Ever noticed how easy it is to avoid pursuing the obvious? I’ve noticed this in life on several levels… spiritually (who am I really), personally (acknowledging what best supports the body, e.g. weight training), and professionally (a life dedicated to culinary … Continue reading

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